Preheat your oven to 180C / 350F / Gas mark 4 and prep a 2 pound loaf tin (20x12.5cm / 8x5inch) by either using a paper liner or lightly greasing it. Or spraying it with a bakers release spray.
Beat the coconut oil and sugar together until they are well combined.
Add in the eggs, mashed banana, buttermilk and vanilla extract. Mix until everything is well mixed together.
Sieve in the flours, baking soda, salt and ground cinnamon.
With a gentle hand fold the dry ingredients into the wet ones.
Then finally fold in your cinnamon chips.
Pour the batter into your loaf tin and pop it into the middle of your hot oven.
I have a slow oven so mine baked for 1 hour, but I checked it every 5 minutes at the 45 minute mark.
Electric ovens are a lot faster than gas ones. So please do check it at the 45 minute mark. Insert a skewer into the centre of the loaf and if it comes out clean it is baked if not give it another 5 minutes.
Once it is baked all the way through, leave it in the tin for 5 minutes before gently tipping it out onto a wire rack to fully cool down.
This loaf will freeze and keep for 3 months. Or kept in an airtight tin at room temperature this bread will last for 7 days.